In my Menu Monday post I listed that I would be making a slow cooker chili recipe I found in Kraft Food & Family.  When I went to buy the ingredients today, I took advantage of sale prices, and when I went to assemble the dish, I found myself having to improvise a bit. Here’s what I came up with.  We just finished eating it and it was a HUGE HIT with everyone in my family!!

Ingredients:
1.5 lb. ground round
3 cans dark red kidney beans, liquid drained
1 24 ounce jar thick and chunky salsa (mild or however hot you like it)
1 16 ounce can tomato sauce
Garlic powder, onion powder, salt

Directions:
Crumble the ground beef into a large pot. Sprinkle liberally with salt, garlic powder, and onion powder. Brown the ground beef, breaking it up with a wooden spoon. Drain any grease by dumping the meat into a colander in the sink, then wipe out the bottom of the pot if necessary. Put the ground beef back in the pot.

Add the 3 cans of drained kidney beans, the jar of salsa, and the can of tomato sauce. Stir well to combine and taste to adjust seasonings. Turn the heat up to high until the surface of the chili starts to boil, stirring occasionally. Once it comes to a boil, cover the pot and turn the heat down to medium low, just enough to keep the chili simmering. Simmer about an hour, stirring occasionally.

Note- The original recipe called for cheese on top, we did not like it with cheese. I served it with saltine crackers plus corn muffins made with Jiffy cornbread mix. DELICIOUS!

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